TRENDING:MAKING THE PERFECT BROWN SUGAR SYRUP FOR COFFEE & TEA

BEST NATURAL HOMEMADE BROWN SUGAR SAUCE FOR COFFEE & TEA DRINKS
No butter, no corn starch!
Como hacer jarabe de azúcar morena para mas sencilla ecomica y deliciosa
Cara membuat sirup gula merah murah, sederhana dan enak
Recipe
You may multiply the proportions for larger batches.
1 cup white sugar
1 cup Brown or Muscovado sugar
1 cup plain water
1 tbsp lemon, lime or calamansi juice
1 tbsp vanilla flavour (optional)
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[@joannalovejoy7463]

I made this recipe without the granulated sugar and without the lemon, so just the one to one brown sugar to water. I left it just as she said and let it boil for 5 minutes and i gotta say it made me so anxious and i wanted to mix it so bad but decided to trust the process. So glad i did,...came out beautifully and incredibly tasty with no crystalization!!! Thank you!!!

[@zhibaniola6460]

can i ask the measurements po

[@joannalovejoy7463]

​@@zhibaniola64601 cup brown sugar, one cup water

[@vanehabolinYT]

I made this. It's perfect and we've already replaced the store bought brown sugar syrup with this one. Thank you Riza.

[@rizasri]

My pleasure 😊

[@asoooome4011]

Does it taste like cheap honey, or i did it wrong🥺

[@anniefsantiago]

I tried it today but double the recipe. I felt anxious when the sugar did not dissolve completely but I control myself not to stir it but i tried to just press the white sugar and finally add the brown sugar and wait for 5 minutes and it was a success, thank you.

[@markalfonso2210]

Gorgeous, the sauce viscosity is pourable and it clings.

[@rizasri]

It's perfect! 😉

[@winalia3250]

I will try this for my next batch pre order Thankyou for the tips 🥰 the brown sugar looks gorgeous

[@rizasri]

It was! and they turn out that way each time I make them :-)

[@chelybee]

I made this two times and I’m so happy with the results and taste!! Thank you!!!

[@rizasri]

Wonderful! Thank you for letting us know 😊

[@lisahodge1859]

So kind of you to share this wonderful recipe! I love tiger syrup! Thank you

[@rizasri]

My pleasure 😊

[@roospike]

I might have to give this recipe a try. For brown sugar sauce I usually do a simple syrup and do 1 to 1 and only heat until dissolved or 1 cup water to 1 1/4 cup brown sugar, that works for my cappuccinos and lattes that I want sweet, the Molasses of the brown sugar gives more of a complex deeper flavor. I see recipes for people making brown sugar, that's just sugar and molasses then adding to water to make a simple syrup... if you're going to make your brown sugar from scratch just add molasses sugar water together at the same time, you don't have to make brown sugar separately ahead of time then incorporate with water. ✌😊

[@littlebricks8779]

Hi, i tried this procedure and it worked well. What is the shelf life, refrigerated and non refrigerated? Thanks

[@michaelyater6150]

Hi Chao! This recipe is sooo good and the recipe works perfectly. I'm so happy because no crystallization happened. BTW i have a question, is there a difference in TASTE if i use Muscovado Sugar instead of black sugar? Thank you so much.

[@rizasri]

Well done you! The taste should be similar?

[@justrich1741]

I appreciate this video very much. I look forward more of your tutorials.

[@AllisWellStar888]

This is Perfect.. Ill try it.. Thabk you Ms. Chao😍🙏

[@ncbschannel3858]

Hello.. Thank you for sharing 👍💖

[@Monica-zd7yw]

I just found your recipe and can’t wait to try it

[@rizasri]

Have fun!

[@ahttpsyoutu.be9hdznnsjkwia769]

Hi always watching your video i live in south korea i learn coffe preparing thank you much

[@chaygoeun7723]

I already tried it today and it is perfect! 🥰 is it okay not to put in the refrigerator?

[@rizasri]

Yes you can!

[@doniatr904]

Thank you for your videos I love your recipes ..I am going to try this but what is the shelf life of it?

[@rizasri]

I did visit a few local coffee shops and spoke to the owners. The video clips are still being edited and I’m waiting for them 😅 my tour should hopefully provide an insight on how coffee and tea are in other parts of the world. Mostly as part of my holiday and getting input for my next book! Cheers!

[@briannawilliams2068]

I made this! No crystallizing, came out perfect! Riza, can this be stored at room temp!? I had it in the fridge but I over simmered mine so when refrigerated it drizzles like caramel syrup.

[@ResepDanCara]

thanks for the recipe

[@sahriahthebard]

Hello! Quick question, you said that we could just use brown sugar instead of white and brown sugar, would we just follow the recipe, but with the brown sugar in place of the white?

[@sarojjena9947]

U r a SUPERWOMAN. . . .i got lot to learn

[@beemo8620]

Thank you for this. Very informative

[@cindylica]

Worked really Well 👍

[@beybslifeintheus494]

Yummy sauce sugar

[@Ninadesignsdisney247]

Excited to try this! Thank you!

[@heyitskaye4015]

Good evening. I would like to ask the shelf life of the brown sugar syrup when stored inside the fridge and as well if left in room temp? Thanks

[@rojiodari6816]

I made this and followed the exact recipe but it hardened! What can I do to prevent it from hardening?

[@raebbit7014]

Thank you! It was perfect!

[@rizasri]

You're welcome!

[@mannseely9551]

I will try this and how keep it refrigerated ?

[@Princess-ci4il]

Hi ma'am. What if I'll use all brown sugar, would the process still be the same?like I should do the 1st cup of brown first before the other one?thank you in advance and God bless.❤️

[@rizasri]

Yes, that's correct

[@conchitaabela2784]

@@rizasri is it like a molasses?

[@TheCRYSTALLURE]

@@conchitaabela2784 yes. Brown sugar has molasses in. But you probably don’t want to use straight molasses - taste wise it would be different. Plus molasses is already a liquid so idk how much more of a sauce/syrup it can become. But an experiment wouldn’t hurt I’m sure.

[@susantejero9777]

Thank you so much ♥️

[@kebunpoklohlife3494]

Ongoing trying your syrup recipe riza 😁 want to open cafe here

[@kevinbulotano5603]

Salamat po!!

[@joytabanda7227]

thank you for sharing❤️

[@rizasri]

You are welcome

[@Juju-im6sd]

Is the calamansi supposed to taste a bit? Because I made one today and it has a hint at the end when you taste it.

[@loueez9]

Hello . I love your videos . Please tell me how long the brown sugar syrup is good for and should it be kept in fridge or room temp ? Thank you 👍🥰🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦

[@rizasri]

Room temp up to a month and if you wish to keep longer, keep it refrigerated.

[@Xstevenn]

This looks so yummy!

[@LinhCao165]

May I ask what is the role of lemon juice in this? thank you for sharing this recipe

[@rosarose7025]

She said in the video… to not crystallize the sugar

[@lorepeescutin2806]

Can i use brown sugar only? means 2cups of brown sugar and 1 cup of water

[@sahabshraddha8453]

Grt ❤️ recipe

[@jenl7956]

Hi. How long can you keep it in the fridge?

[@Heroenz]

I followed your recipe but it crystalize what to do

[@maaypinaay]

Why not stirring? Just curious. Thank you so much for this video. I’ll try this soon 🙏🏽

[@rizasri]

The mixture will crytallise when stirred.

[@rociovizcarra2450]

Can be done with Splenda sugars ?

[@corapadilla2595]

Thank you 😊

[@rizasri]

You're welcome 😊

[@kevincastro5404]

Hii, question bot from this video. Where can i get the french press like yours? The liter capacity? Thabks

[@juliabessa8019]

Can I make it thicker without burning it? thank you for the recipe!

[@rizasri]

Yes, but over simmering could result in crystallisation...

[@boostereskelapamuda400]

Very nice....love it ,,love all your vidio

[@rizasri]

Thank you!

[@TheShaneZone]

Hi Master, What is the shelf life, refrigerated and non refrigerated? Thanks

[@DeniseXdeSC]

I was looking for black sugar syrup...can I use your recipe but with ratio 1:1?

[@rizasri]

It will not be thick enough

[@mikecorciega8706]

Hi Rizza.... What's the shelf life of this recipe?

[@TheCRYSTALLURE]

Yes I’m wondering too!

[@y23323]

​@@TheCRYSTALLURE if you read further down. She mentiones in someones comment there. It can kept for a month shelf life and in the fridge for longer.

[@nadaehab6490]

Should i add boiling water or room temperature?

[@rizasri]

Hot water will be good but room temperature will also work.

[@gokartdream4360]

Glad to your vidio...love it 👍

[@rizasri]

Thank you! 😃

[@marybenji2001]

by simmer, do you mean leave it at medium or low heat?for 5 minutes, also after pouring the brown sugar at what temperature do i leave it so it can desolve?

[@rizasri]

Pour the brown sugar whilst it is on medium heat. Low heat to simmer once all the sugar is fully dissolved.

[@michaelz6870]

I'm guessing turbinado sugar, or raw sugar, would work just as well?

[@rizasri]

Use less

[@keoyayaheng1583]

​​@Chao Coffee and Tea After I cook brown sugar, it will crystallize into sugar the next day. I tried to put back on heat with a little water, and the next day it started to crystallize again. what should I do?

[@rizasri]

You might have been over Simmering your brown sugar

[@patrickestrellado5239]

Nice texture but why with a white sugar?

[@rizasri]

This is a cost-efficient version. You can use only brown sugar if you wish...

[@coffeecreators]

Hello, in the video, what kind of brown sugar do you use from cane? What is the country of origin of this brown sugar? Thank you

[@lenka0302]

Hi.Thanks for Your videos they so helpfull:) Which muscovado is better for this syrup light muscovado or dark muscovado ?

[@rizasri]

Either one would be fine :-)

[@mymam]

Thanks

[@MidNight-ns7is]

I will add this to my Manhattans. Thank you.

[@rizasri]

Enjoy!

[@pinkberry50]

Couple of things. Unfortunately, mine burnt really quickly in the white sugar dissolving stage. Almost immediately after reaching that desired amber colour, in fact. Didn't realize how quickly that would happen. Secondly, my sauce came out way way too thick. Could that be because I used dark brown sugar, because I got the proportions wrong, or is it because I overcooked it in the first step?

[@rizasri]

Yes, you have to watch it as the process is quite quick to burn if not attended to

[@Taayibahh]

use 2 cups of water instead of 1 cup of water

[@kebunmawar7426]

Tq sm

[@twopositivevibes]

Where to store the brown sugar? In fridge?

[@burntblonde2925]

Thank you!! Looks yummy!!

[@chaygoeun7723]

Hi is it okay not to put in the refrigerator?

[@rizasri]

Yes, up to 1 month.

[@carlacathi]

Nice video! Thanks a lot:)

[@lxlhotsauselxl]

With the muscovado sugar, do you use the light or dark version?

[@enddylai7730]

Do you think we can keep it at room temperature 30 degrees?

[@yummyfoods3359]

Got it on my first trial 😅

[@rizasri]

Well done!

[@jalelay24]

It is ok if I will not included the Vanilla for this ?

[@beautybellsvanity]

Does this have to be refrigerated to keep fresh?

[@rizasri]

No. They are good for at least a month without refrigeration

[@marcklowiemagapi2713]

Hm ml is one cup

[@jessicabond1]

Should I use light brown sugar or dark brown sugar, Thankyou

[@rizasri]

You may use either. The difference is in the resulting colour.

[@macotidon4923]

Tried for the second time.. Ung una mali aq.. Cooling time na lang mukhang okay sana ndi mag crystallize uli gawa q

[@rizasri]

How did it go this time? :)

[@rolandoatryno5375]

Hello Chao what do you mean the crystalatation is? I'm literally don't know😅🙏

[@rizasri]

It means it hardens when the mixture cools down :-)

[@reshmaningthouja2742]

So when to use the lime juice

[@ilmiglie3600]

How much time it will last before going bad?

[@anndeichasnoff9380]

hi Riza, love all your videos!!! When I try this recipe, if I use 1 cup, it works perfectly. If I try to make a larger batch, it never works. I need to make at least 10-12 batches/ week, and it's so time consuming to do it one at a time :'( What am I doing wrong? (it never thickens, and doesn't get the dark brown color, just looks like amber water)

[@ammonmorales2109]

Are you allowing it to simmer for longer? Or only the 5 minutes?

[@anndeichasnoff9380]

@@ammonmorales2109 I've let it simmer for almost an hour, and it never thickened. It went from liquid to cristalized, to liquid, to cristalized and finally liquid again. 🤷🏻‍♀️🤷🏻‍♀️

[@lptvboy]

Hi, you need a professional instant read thermometer. You are making a syrup so you need to use temperature to cook with and not time. You need to get 230-234F or 110-112C for thread (thin syrup) and I recommend using copper pot if you can find one Polenta Pots work great. If the Syrup still doesn't set up go up a few degrees. Sea-level also affects boiling point.

[@LeyAbellanaOfficial]

What is the shelf life of the brown sugar syrup?

[@ronikaprasad230]

If u put it in the refrigerator it stays longer

[@LeyAbellanaOfficial]

@@ronikaprasad230 Ok. thanks!

[@7bonny]

will this damage the pan/ pot used ?

[@rizasri]

Absolutely not...

[@7Jasmine8]

is this regular brown sugar or dark brown sugar?

[@rizasri]

Regular brown sugar

[@claudzillaaa]

H!i I am curious about the melting process, do you soak the entire white sugar before you turn on the stove? Or leave just the middle part soaked in water then melt?

[@rizasri]

None of those. Just pour the sugar in the water before you turn on the heat. :-)

[@cookingwithseemastyle]

Good 👍❤️🥰

[@dontdrugkids2675]

So I tried it…. And it came out soo thick it might as well be crystallized 😅

[@oluchivanessa]

In what part should the lemon juice be added ? didn't see when you added the lemon juice

[@rizasri]

Oh, when you are simmering the mixture. :-)

[@joeashley6028]

hi mam..what is the purpose of lemon/calamansi juice? does it effect the taste of the brown sugar?

[@rizasri]

To prevent crystallisation. It will enhance the brown sugar flavour too

[@joeashley6028]

@@rizasri thank you madam for the info

[@jeenathomas6853]

What is the shelf life for the sauce?

[@rizasri]

It can last up to a month if not refrigerated. Longer if refrigerated.

[@lauradeluna453]

Thanks a lot maam...

[@superduper3656]

I did exactly the same as in the video, no crystallisation happened. everything turned out perfectly, tastes like honey. But I couldn't get the dark brown color :( I also used lemon juice. But the following day, parts of it started to crystallise, it's out of the fridge. What did I miss? Is there a way to fix it? It even gets harder when I add it to my milk tea :(

[@rizasri]

You might have over simmered it. Stop when the syrup is still pourable and not too thick. It will thicken as it cools down. You can simply put it back on the heat, add some water and it should be fine.

[@keoyayaheng1583]

​@@rizasri Hi Chao, Same thing happened to me, I tried to put back on heat with a little water, and the next day it started to cryatallize again. what should I do?

[@Friendsformanatees-]

So is it part of the directions, to wait 6 hours before putting in bottle?

[@bloodsugarsexmajikk]

Does it have to be stored in the fridge?

[@rizasri]

Not for 1 month. After that, you might wish to keep it refrigerated.

[@Lladydee]

I tried this and it turned out too thick. It got hard when I put ice and poured milk. Can this be fixed without wasting it?

[@rizasri]

Yes, you may put it back on the heat, add some water and bring it to a simmer to dissolve the brown sugar. Once dissolved, take it off the heat.

[@Lladydee]

@@rizasri okay I will try that if I could get it out of the jar I poured it into.

[@BrittanyAllen01]

Which brown sugar do you think tastes better, dark or light brown sugar?

[@rizasri]

the darker ones are better

[@pachig99]

Hello hope u find time to answer this. What happens if i use brown sugar all the way? Or

[@rizasri]

That's fine too.

[@MjLuke20]

how long does this stay good for??

[@rizasri]

A month without refrigeration. Longer if refrigerated.

[@chingjeannie]

Hello, how much of the water would you add in the first part?

[@rizasri]

Half the total would be fine.

[@chingjeannie]

@@rizasriOkay, thank you.

[@jalisalisa2518]

Hi, i from malaysia, how to buy the book? Thank you..

[@rizasri]

Hello, you may purchase via our website The Basic Barista bit.ly/3eA3d5P All Things Milk Tea bit.ly/3t2ZhzA

[@oldcoins3902]

What's the difference between muscovado and molasses sugar? Can i use molasses and what's the ratio?

[@rizasri]

Technically, molasses are stronger in taste than muscovado. You might wish to reduce the amount by about 20% if using molasses

[@aminatanailbarandspa7765]

How many days it is safe to consume the brown sugar?

[@rizasri]

Out of the refrigerator, up to at least 1 month.

[@ID31ful]

nice